Last night was a complete 180 from my cookbook recipe adventures of the night before. I elected instead to make a simple, hearty bolognese from scratch, adding whatever I felt like adding in the process. The “recipe” began — I believe — as a Giada de Laurentis recipe for marinara sauce, but was heavily altered by my mother and then further altered by me.
This is probably my favorite dish to cook and for a really weird reason. And that reason is that I get to chop mounds upon mounds of veggies, which is somehow therapeutic and relaxing for me. It’s like the same calm that people get from gardening or knitting — I enjoy prepping food. Maybe I would’ve made a good entremetier in another life.
I don’t normally add meat to the sauce; this was a special request of Richard’s, who wanted “spag bowl,” his weird nomenclature for spaghetti bolognese. He also calls bœuf bourguignon, “beef boingy-boingy” and — just the other day — I caught him trying to slice off a piece of Grueyere cheese to put on his ham and ketchup sandwich for lunch. These are just some of the reasons I maintain that I married an eight-year-old in a thirty-two-year-old’s body.
Anyway, the three most imporant things in this sauce are:
- good Italian D.O.P. tomatoes
- plenty of koshering salt
- good butter and/or heavy cream (I use both)
I also added some cooked ground turkey to the sauce after all of the other ingredients had been added and had simmered for a while. I would have preferred beef or pork, but we figured that since the rest of the dish included enough butter and cream for ten people, perhaps going with a lower-fat meat would even everything out. The turkey — being rather bland on its own — added nothing in the way of flavor to the sauce, but at least it didn’t detract from it. And it was nice to have the additional protein and texture.
If you’re going to make this at home, I recommend simmering the entire concoction for at least three hours before serving. I didn’t have that kind of time last night and was only able to cook it for about an hour, but I’m very much looking forward to the leftovers tonight. The “recipe” (if you can even call it that) is after the jump.